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1–2-3–4 Lemon Cake

Recipe photo courtesy of MARIA ROBLEDO

The name of this old-fashioned cake comes from its simple measuring formula: one cup butter, two cups sugar, three cups flour, and four eggs. Our take on the classic offers layers of textures and tastes, with sweetened whipped cream, custardy lemon curd, and fresh mixed berries.

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40
  • stellagirl06
    12 OCT, 2014
    Excellent cake. I have made and eaten many cakes in my life and this one is near if not at the top. I used a lemon curd recipe from Bon appetit and I did have a lava overflow with the 8 inch pans so will use 9 inch next time, but everything else in this recipe is perfect, looks beautiful and tastes amazing. Will definitely make this one again.
    Reply
  • stellagirl06
    12 OCT, 2014
    Excellent cake. I have made and eaten many cakes in my life and this one is near if not at the top. I used a lemon curd recipe from Bon appetit and I did have a lava overflow with the 8 inch pans so will use 9 inch next time, but everything else in this recipe is perfect, looks beautiful and tastes amazing. Will definitely make this one again.
    Reply
  • stellagirl06
    12 OCT, 2014
    Excellent cake. I have made and eaten many cakes in my life and this one is near if not at the top. I used a lemon curd recipe from Bon appetit and I did have a lava overflow with the 8 inch pans so will use 9 inch next time, but everything else in this recipe is perfect, looks beautiful and tastes amazing. Will definitely make this one again.
    Reply
  • Rosa Jacquard Bood
    17 OCT, 2013
    Has anyone made this 1-2-3-4 Lemon Cake? Would you please comment on the results. Did you have any problems with this recipe? I'd like to make it if I can get some feedback on it first. Thanks everybody!
    Reply

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